This Lemon Zucchini Bread is a bright and tasty treat! It’s made with fresh zucchini and a zesty lemon flavor that will make your taste buds dance. Perfect for mornings or snack time!
Honestly, who knew zucchini could be this good? I love how it keeps the bread moist. Plus, it’s a sneaky way to get in some veggies. Baking it fills the house with a yummy smell! 🍋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here! It adds moisture without altering the flavor much. If you don’t have zucchini, you could swap in grated carrots for a similar effect.
Lemon Juice & Zest: Fresh lemon gives the bread a vibrant flavor. If you’re short on lemons, bottled lemon juice works, but fresh is always best for the zest! You can also use orange for a different twist.
Vegetable Oil: This keeps the bread moist. If you prefer, you can use melted coconut oil or applesauce for a healthier choice. Unsweetened applesauce will add moisture without extra fat.
Eggs: Eggs help with binding the bread together. If you need a vegan option, try using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) for a similar texture.
How Can I Prevent Overmixing My Batter?
Overmixing can lead to dense, tough bread, which we want to avoid! The key is to mix just enough. When you combine the wet and dry ingredients, use a gentle folding motion. Here’s how:
- Add the dry ingredients directly into the wet mixture.
- Use a spatula or wooden spoon to fold the dry ingredients in. Turn your bowl as you fold to evenly incorporate.
- Stop mixing when you see a few streaks of flour still visible. It’s okay; they’ll bake out!
Trust me, a few lumps are totally fine. Less mixing = a lighter, fluffier bread!
Pioneer Woman’s Refreshing Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
For the Glaze:
- 1/2 cup powdered sugar
Optional:
- 1/2 teaspoon ground cinnamon or nutmeg for a warm spice note
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50-60 minutes to bake, plus some cooling time. In total, you can expect about 1 hour and 15 minutes from start to finish. Perfect for a lazy weekend baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to make sure your bread rises nicely! While the oven is heating, lightly grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and if you’re using cinnamon or nutmeg, add that in too. This helps to evenly distribute the leavening agents throughout the flour. Set this mixture aside for now.
3. Mix the Wet Ingredients:
Grab a large bowl and beat the eggs and sugar together until well combined. Add the vanilla extract and vegetable oil, and mix until everything is smooth and blended. The oil keeps the bread moist, which is a must!
4. Add the Zucchini and Lemon:
Stir in the shredded zucchini, lemon zest, and fresh lemon juice. This is where all that refreshing flavor comes from! The zucchini adds moisture without changing the taste.
5. Combine Wet and Dry Ingredients:
Now, take your bowl of dry ingredients and gradually fold it into the wet ingredients. Use a gentle hand here; we don’t want to overmix. Just combine until you still see a few streaks of flour. This will keep your bread light and fluffy!
6. Pour into the Pan:
Carefully pour the batter into the prepared loaf pan and smooth the top with a spatula. It’s looking delicious already!
7. Bake:
Place the loaf pan in the oven and bake for 50-60 minutes. Check it by inserting a toothpick into the center; if it comes out clean or with a few crumbs, your bread is done!
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
9. Make the Glaze:
In a small bowl, whisk the powdered sugar with a few teaspoons of lemon juice until it’s smooth. Drizzle this yummy glaze over the cooled bread for a little extra zing!
10. Slice & Enjoy:
Slice up that beautiful lemon zucchini bread and enjoy it fresh! It’s perfect for breakfast or as a delightful afternoon snack. Each bite is a refreshing treat!
This recipe beautifully balances the moisture from the zucchini with the bright, zesty flavor of lemon, resulting in a tender and delicious loaf that’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may result in a denser texture. If you prefer a lighter loaf, consider using half whole wheat and half all-purpose flour.
How Can I Keep My Zucchini Bread Moist?
To keep your zucchini bread moist, ensure that you don’t overbake it. Check for doneness a few minutes before the recommended baking time. Also, using fresh, well-drained shredded zucchini adds moisture without excess water.
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to stir in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips. Just fold them in gently with the dry ingredients to avoid overmixing.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend the shelf life, but it may lose some moisture. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.
